Explain the sources of dal long answer
Answers
In Indian cuisine, dal (also spelled daal; pronunciation: dal are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. Certain regions in Bangladesh and India are the largest producers of pulses in the world.[1][2] The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of South Asia.
Answer:
Dal is a lake in Srinagar , the summer capital of Jammu Kashmir , India . It is an urban lake , which the second largest in the union territory of Jammu Kashmir . It is integral to tourism and recreation in Kashmir and is named the "Lake of flowers" . "Jewel int he crown of Kashmir"or"Srinagar jewel" .The lake is also an important sources for commercial operations in fishing and water plant harvesting .